Asian Salmon

Asian Salmon

Serves 5

Delicious served at room temperature in the summer!

2 ¼ pounds center-cut salmon filet (1 ½ inches thick)

1 cup soy sauce or tamari sauce

¼ cup freshly squeezed lemon juice

2 Tablespoons oyster sauce

1 Tablespoon fish sauce

1 Tablespoon toasted dark sesame oil

1 ½ teaspoon chili paste

½ cup slices scallions (2 scallions)

2 tablespoons minced garlic (8 large cloves)

2 tablespoons minced fresh ginger

1 ½ cups panko breadcrumbs

Line and 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

In a mixing cup combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic and ginger. Pour 1/3 of the soy sauce mixture over the salmon filet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any run off, spoon them back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500°. Roast the salmon for 18 to 20 minutes, while for about 12 minutes per inch at the thickest part of the salmon. The internal temperature should be 120° on a meat thermometer. When it is done, remove from the oven, wrap tightly with aluminum foil and allow it to rest. For 15 minutes. Serve hot or at room temperature.